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  1. kryinggame

    Sunday Turkey And First Time to Try the AMNPS

    After seeing this thread, I may try to find a turkey breast to smoke. I've done them in my WSM not never in my MES. HmmmmmmIs there nothing that the MES can't do?
  2. kryinggame

    Johnny Trigg and Myron Mixon recipes--UPDATED!!!

    Gang, I'm shocked that this thread is still alive.  I started it over a year ago. I've read a few postings about specific measurements and timing.  Don't copy verbatim what Mixon & Trigg does.  First off, they're doing competition style and you'pre doing back yard style. Use their method as a...
  3. kryinggame

    London Broil--So mad at myself

    Thanks all for all of the advice and good words. Beef is not forgiving as pork.  Done right, it's a party in your mouth.  Done wrong, Max the family CockerSpaniel gets fat.  On another note, he's trained to walk on my treadmill.  So days when it's raining (like it's been doing for the past 20...
  4. London Broil--So mad at myself

    London Broil--So mad at myself

  5. kryinggame

    London Broil--So mad at myself

    I've smoked about a dozen London Broils, absolutely perfect.  I usually take the meat to 135* and then do a reverse sear. Yesterday, stupid me, after the reverse sear, I wrapped the meat in foil for about 20 minutes while I got the remainder of the meal ready.  Normally, I never wrap the meat...
  6. Max.JPG

    Max.JPG

    • kryinggame
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    • Album: London Broil--So mad at myself
  7. Good London Broil.JPG

    Good London Broil.JPG

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    • Album: London Broil--So mad at myself
  8. Lonmdon Broil 1.JPG

    Lonmdon Broil 1.JPG

    • kryinggame
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    • Album: London Broil--So mad at myself
  9. kryinggame

    Frisky brisket - QView til it Hurts

    Now that's what I call brisket
  10. kryinggame

    First chicken (third smoke) with qview

    The sausage taste is due to dirty grill grates. You need to clean your grates with some Brillo. I use apple all of the time and no complaints other than it tends to burn hotter.
  11. kryinggame

    Brisket? Help me out guys.

    The search button is your friend.Brisket can be difficult to master. Are you sure you want your friends to sample something that you haven't mastered yet? And, do you think you'll have enough time?
  12. kryinggame

    First Brisket... A bit dry & tough... What'd I do wrong?

    I thought the Texas style was ooking itnto 200* IT. In my opinion, the beef will still be tough at thd 180 mark. Using the toothpick method, it doesnt seem to slid in and out easily at 180 -185*
  13. kryinggame

    Opinions on 22.5 wsm. Serious on purchase.

    I have the little brother, the 18.5. S far not 1 problem. Over the weekend, I smoked a London Broil. It came out perfect.mother than the size of the 22, I don't think you'll be disappointed.
  14. kryinggame

    Smoking a stuffed london broil, what temp should I take it to?

    I've neve stuffed a london broil but I do smoke them. Smoke at 225* and pull anywhere btwn 130 - 135. Then do a reverse sear to get the outside nice and charred. That's a perfect london broil there. You want to see a little pink on the inside. In my opinion and with the dozens of ones I've...
  15. kryinggame

    ET 732 shows high readings

    Earlier today, I had a conversation with a Maverick tech regarding my ET-732. When using my Masterbuilt smoker, I was getting readings of over 300*.She said, make sure that your probes are all the way into the device. Put the probes in horizontially, so that the wire is facing the back of the...
  16. kryinggame

    Smoking Recipe Collector

    Ha ha ha. Show off
  17. kryinggame

    Smoking Recipe Collector

    It would help if you explained what you're looking to smoke; what type of smoker you're using; etc.Jeff, the owner of this site has a 5 day course on smoking--you should sign up for it.And, you may want to just use the search bar to view some recipes. On this site, there are thousands. But it...
  18. kryinggame

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    you put in as much as you like. But for me, once I've pulled the pork, I'll put the pulled meat into my dutch oven. Then I'll double the recipe for the sauce and then will mix it into the meat. For my taste, double the recipe is spot on. Anymore and the meat is to soggy.
  19. kryinggame

    5lb chicken first time =problems help!

    Never heard of a yard bird taking 10+ hours. Poultry is not like pork where you smoke it low and slow. For poultry, you want to smoke it at a higher temperature. I generally shoot for 300*. Slow cooked poultry will generally come out mushy.
  20. kryinggame

    WSM ON SALE ON AMAZON

    Congrats, you broke your cherry! Right now, I actually have 2 pork butts in my 18". Theyre currently at 189* internally and for the past 7 hours and 57 minutes, they've been smoking btwn225 and 250. Thursday, I went down to Home Depot and purchased 20 bags (10 sets) of charcoal. Trust me...
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